"Nancy Young" > wrote in message
...
> On occasion I have thought of roasting a turkey breast to use for
> sandwiches. Twice I've actually done it and my results were worse
> the last time I did it ... got that free turkey breast at Easter and wound
> up tossing it.
>
> The reason is that it was salty as hell. Pretty much inedible and had
> that ooky soaked texture. Here's my question: Are turkey breasts sold
> brined or should I find plain, unadulterated turkey breasts if I go
> shopping
> for one?
>
> nancy
>
>

A fairly recent thing (last 10 years) is the suggestion that brining turkey
is a *wonderful* idea. Sorry, but the same people complain about WalMart's
injected meat. I don't get the difference. Subtract the syringe, you still
have the same thing. Brine. Salt.

Maybe soaking it in cold water for 12 hours would help.

Jill